Herby Chickpea Balls With Tomato Sauce Recipes

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CHICKPEA VEGETARIAN MEATBALLS



Chickpea Vegetarian Meatballs image

These are a versatile and easy way to make meatball out of chickpeas. They are very filling and tasty. Serve with marinara or your favorite dipping sauces.

Provided by Amanda Koss

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 50m

Yield 4

Number Of Ingredients 10

cooking spray
2 tablespoons olive oil
1 white onion, minced
6 cloves garlic, minced
2 cups canned chickpeas, drained
¾ cup dry bread crumbs
1 egg
2 tablespoons parsley
1 tablespoon salt-free seasoning blend
salt and ground black pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray.
  • Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes.
  • Pulse chickpeas in a food processor until finely ground. Add onion and garlic, bread crumbs, egg, parsley, seasoning blend, salt, and black pepper; process until mixture holds together like a dough.
  • Scoop out 2 tablespoons of the mixture and roll into a ball; set on the prepared baking sheet. Repeat with remaining mixture.
  • Bake in the preheated oven until bottom is golden brown, about 15 minutes. Turn each meatball over and continue baking until golden brown on top, about 10 minutes more.

Nutrition Facts : Calories 331 calories, Carbohydrate 48.7 g, Cholesterol 46.5 mg, Fat 10.6 g, Fiber 7.3 g, Protein 11.2 g, SaturatedFat 1.7 g, Sodium 567.5 mg, Sugar 3.8 g

HERBY CHICKPEA BALLS WITH TOMATO SAUCE



Herby chickpea balls with tomato sauce image

Vegetarians don't need to miss out on pasta with meatballs, with this no-fuss meat-free version

Provided by Good Food team

Categories     Dinner, Main course, Pasta

Time 35m

Number Of Ingredients 10

2 slices white bread , crusts off and torn into pieces
75g parmesan , or vegetarian alternative, 50g roughly chopped and 25g grated
400g can chickpea , drained
3 garlic cloves , 2 roughly chopped and 1 crushed
2 tsp dried oregano
small handful basil leaves , chopped
1 egg , beaten
1 tbsp olive oil , plus extra for greasing
560ml jar passata with onions and garlic
200g spaghetti , linguine or tagliatelle

Steps:

  • Heat oven to 220C/200C fan/gas 7. Whizz the bread and roughly chopped Parmesan in a food processor to crumbs, then throw in the chickpeas, roughly chopped garlic, half the oregano, a few basil leaves and some seasoning. Pulse until the mixture starts to come together, then add just enough of the egg while the motor is running to bind together. Shape into 18 small balls. Transfer to an oiled baking sheet and cook in the oven for 15 mins, turning halfway.
  • Meanwhile, in a large pan, fry the crushed garlic in the olive oil for 1 min. Then tip in the passata, remaining oregano and some seasoning and simmer until the chickpea balls are ready. Cook pasta following pack instructions.
  • When the chickpea balls are cooked, serve over the pasta, with the tomato sauce and the rest of the basil on top. Sprinkle with the grated Parmesan.

Nutrition Facts : Calories 607 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 30 grams protein, Sodium 2.15 milligram of sodium

HERBY CHICKEN KOFTA MEATBALLS



Herby Chicken Kofta Meatballs image

This big batch of meatballs is inspired by kofta, the flavor-packed ground meat patties popular throughout the Middle East and North Africa. Stash them in your freezer so you always have the building blocks of a great meal. Try them simmered in tomato sauce, served over grains or greens, or packed into pita sandwiches with cucumbers, red onion, mint, and a tangy yogurt sauce.

Provided by David Tamarkin

Categories     #cook90     Chicken     Meatball     Dinner     Cumin     Coriander     Parsley     Mint     Garlic     Poultry

Yield Makes 16

Number Of Ingredients 10

2 medium yellow onions, coarsely chopped (about 3 cups)
4 garlic cloves, coarsely chopped
1/4 cup plus 2 tablespoons olive oil
2 teaspoons kosher salt, divided
2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon red pepper flakes
2 cups parsley leaves with tender stems
1 cup mint leaves
2 pounds ground chicken, preferably a mix of white and dark meat, not "low-fat"

Steps:

  • Preheat oven to 425°F. Pulse yellow onions and garlic in a food processor until very finely chopped.
  • Heat oil in a large skillet over medium-high. Add chopped onion and garlic, season with 1/2 tsp. salt, and cook, stirring, until softened and lightly browned, 10-15 minutes. Add cumin, coriander, and red pepper and cook, stirring, until fragrant, 30-60 seconds. Scrape into a large bowl and let cool slightly.
  • Wipe out food processor and add parsley and mint. Pulse until finely chopped, then transfer to bowl with onion mixture. Add chicken and remaining 1 1/2 tsp. salt to bowl with onion mixture. Mix with your hands to combine, but do not overwork. Divide into 16 equal portions (about 1/3 cup per kofta). Shape into 3 1/2x2" "footballs" with tapered ends.
  • Arrange patties on a rimmed baking sheet and roast, flipping halfway through, until chicken is cooked through and an instant-read thermometer inserted into the center registers 165°F, about 8 minutes per side.
  • Do Ahead
  • Kofta can be made 3 days ahead; transfer to an airtight container and chill, or freeze up to 6 months.

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